Tastes like Spring

Spring has sprung everywhere it seems. Upstate NY normally has snow in March, but not this year! This year we have 80 degree weather and sun! (anyone else scared what summer is going to be like???) To celebrate Frigidaire is sponsoring bloggers to post their favorite spring time recipes. For me spring means fresh berries start showing up and all I want to do with them is make some JAM! It's the perfect time to jar up all the spring and summer goodness so you can enjoy it for the rest of the year.

Do you like making jam? Want to be part of my annual jam exchange? (here's last years round up post) Just email me at stephchows at gmail.com and I'll add you to the email list and let you know once signups start!
Even though we've been having record high temps, berries haven't sprung just yet here locally, so I had to buy berries at the supermarket, don't worry though, they will still turn into delicious jam for us. I was going to get strawberries since those are normally the first berries I pick each year, but the ones at the market weren't looking so great, and definitely not sweet (more like gigantic not so ripe berries). The most important part about jam making is to start with something good, if the fruit isn't good... don't waste your time.

Since the strawberries were a bust I went with raspberries, they are my favorite jam to make, and the easiest, no pectin packages needed, so if this is your first time making jam it will be easy!

Raspberry Jam
6 cups mashed raspberries
6 cups sugar
jam jars with new lids and rings

First thing to do is gently wash and dry your berries, this is especially important if you picked them yourself... although spiders add protein... I'd rather not have any in my jam.

Next you put them all in a big bowl and mash them a bit with a potato masher (or your hands).

Using a large pot, stirring constantly, heat 6 cups mashed berries over medium high heat until they reach a full rolling boil (bubbles still happen even as you stir)

Boil 2 minutes (keep stirring- don't stop!)

Add 6 cups sugar

Keep stirring constantly

Bring back to a boil, stirring constantly (did I say this enough), boil for 2 more minutes.

Remove from heat

The final step is processing your jars. If you plan on making a small batch and putting it all in the refrigerator you can skip this step, however if you plan on mailing your jam to someone or keeping them in the pantry for winter time... this step is a must.

Pour your still hot jam in sterilized jars and seal with lids and rings. (you can sterilize the jars by boiling them for 10 minutes)

Place sealed jars into boiling water for 10 minutes (use your jar tongs don't just drop them in)

Remove from water and let cool overnight, do not bump them while they cool.

This post was sponsored by Frigidaire. When you check out Suzanne Goin's springtime recipes at www.maketimeforchange.com, Frigidaire will donate $1 to Save the Children's U.S. programs. Plus, you'll be entered for a chance to win the new Frigidaire Range with SymmetryTM Double Ovens – featuring two large ovens (that can each fit up to a 28 pound turkey!), providing the flexibility to cook multiple dishes at the same time at different temperatures, so you can get more on the table at the same time.

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4 chews:

Jeanne said...

the squat jar is so cute! And I'm totally scared about how hot this summer will be.

Bee said...

I need to learn how to jar properly, I always have way too many strawberries at the end of the season!

Hannah said...

Beautiful jam! I miss raspberries so much... Can't wait until they're growing wild in the neighborhood. That's one of my favorite parts of summer. :)

Tracy said...

YAY for jam!! :-D

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